One key to better sausage is how well it’s put together. That’s why the Antonio Borgo company specializes in manufacturing casing tying machines that are built to meet various demands of sausage factories or other food processing manufacturers — including machines designed to be both stand-alone units or integrated into production lines. They’re made to perform various methods of tying, adopted to all salamis and sausages styles on the market, including attaching loops for hanging.
All Borgo tying machines are capable of manufacturing products with variable length or weight, tied with a continuous twine, such as fresh or seasoned sausages, cacciatore salami, cotechino, filet mignon, salami, chorizo and knackwurst. Also, Borgo binding equipment can be easily adjusted to suit any specific customer production needs, even for specialty meats and cold cuts.